• Fruits & Vegetables Processing Hand Book • Fruit Beverages & Processing With Mango Products • Food Processing & Agro Based Industries • Manufacturing Technology of Snacks Food, Namkeen, Pappad & Potato Products • Preservation & Canning of Fruits and Vegetables • Hand Book of Food Dehydration & Drying • Meat Processing & Meat Products Hand Book • Technology of Food Preservation & Processing • Hand Book of Food Packaging Technology • Agro Based & Processed Food Products • Potato & Potato Processing Technology • Technology of Maize & Allied Com. Products • Technology of Food Processing Industries • Technology of Sweets (Mithai) with Formulae • Hand Book of Organic Farming And Organic Foods With VermiComposting and Neem Products • Hand Book of Fish Farming And Fishery Products • Hand Book of Mushroom Cultivation, Processing And Packaging • Hand Book of Spices & Packaging With Formulaes • Start Your Own Cold Storage Unit • Hand Book of Bakery Industries • Hand Book of Confectionery With Formulations • Breakfast, Dietary Food, Pasta & Cereal Products Technology • Hand Book of Modern Bakery Products • Modern Bakery Technology & Fermented Cereal Products With Formulae • Technology of Confectionery, Chocolates, Toffee, Candy, Chewing & Bubble Gums, Lollipop and Jelly Products with Formulations • Hand Book of Poultry Farming & Feed Formulations • Hand Book of Pig Farming • Agro Based Hand Book of Plantation, Cultivation & Farming • Agro Based Plantation Cultivation & Farming • Agro Chemical Industries (Insecticide & Pesticides) • Modern Bee Keeping & Honey Processing • Technology of Modern Rice Milling And Basmati Rice • Hand Book of Goat Farming • Floriculture Hand Book (Flowers Growing Technology) • Aloe Vera Cultivation, Processings, Formulations And Manufacturing Technology • Hand Book of Dairy Formulations, Processes & Milk Processing Industries • Milk Processing And Dairy Products Industries • Hand Book of Dairy Farming to Produce Milk with Packaging • Hand Book of Ice Cream Technology And Formulae • Hand Book of Milk Processing Dairy Products And Packaging Technology • Dairy Farming for Milk Production Technology • Ayurvedic & Herbal Medicines With Formulaes • Hand Book of Ayurvedic Medicines With Formulations (A Complete Hand Book of Ayurvedic & Herbal Medicines)


Written By

Dr. Himadri Panda,

Ph.D., F.I.C., F.I.C.S.

Industrial Consultant Fellow of the Essential Association of India Fellow of the Indian Pulp & Paper Technical Association of India Fellow of the Indian National Science Congress Fellow of the Oil & Colour Chemist’s Association, U.K. Member of Chinese Academy of Forests Former Chemist, I.T.R. Co. Ltd., Bareilly (U.P.) Former Chief Chemist (Q.C. & R & D) Tarpina Pvt. Ltd., Ramnagar, Uttrakhand

* E-Mail: & *Website: &

4449, Nai Sarak, Main Road, Delhi - 110006 (India) Ph: +91-11-23918117, 23916431, 45120361, 23947058, 64727385 * E-Mail: & *Website: &

4449, Nai Sarak, Main Road, Delhi - 110006 (India)
Ph: +91-11-23918117, 23916431, 45120361, 23947058, 64727385

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Meat is the most valuable livestock product and for many people serves as their first-choice source of animal protein. Meat is either consumed as a component of kitchen-style food preparations or as processed meat products. Processed meat products, although in some regions still in their infancy, are globally gaining ground in popularity and consumption volume. Meat processing has always been part of FAO's livestock programmes, not only because of the possibility of fabricating nutrient-rich products for human food, but also owing to the fact that meat processing can be a tool for fully utilizing edible carcass parts and for supplying shelf-stable meat products to areas where no cold chain exists. Moreover, small-scale meat processing can also be a source of income for rural populations. In the mid eighties to early nineties of the last century, FAO published two books on meat processing in order to familiarize food processors in developing countries with meat processing technologies. However, due to the time elapsed since then they no longer fully reflect current techniques and processing procedures used in the meat sector. FAO initiated two major projects in this sector. In the mid nineties and in early 2000, in cooperation with the Common Fund for Commodities (CFC) and the German Development Agency GTZ/CIM, FAO ran two comprehensive regional training and development projects on meat processing technology, the first one in sub-Saharan Africa and the second one in Asia. The experience gained in these two meat processing projects led to the decision that an updated manual on meat processing technology should be prepared, which should take into account

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ISBN: 9789380772240
Printed in New Delhi (INDIA) The book is sold subject to the condition that it shall not, by way or trade or otherwise, be lent, resold, hired out, or otherwise circulated without the publisher’s prior written consent, in any form of binding or cover other than in which it is published/compiled and without a similar consent including this condition being imposed on the subsequent purchaser and without limiting the rights under copyrights reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted in any form or by any means (electronic, mechanical, photocopying or otherwise), without the written prior permission of both the copyright owner and above-mentioned publisher of this book. While the book has been prepared carefully, yet the publisher, printer and compiler do not hold any responsibility on the subject of the book. All disputes regarding this book are Subject to Delhi Jurisdiction only.

` 1750/Printed & Published by Sudhir Gupta for “Engineers India Research Institute” , 4449 Nai Sarak, Main Road, New Delhi -110006

the above mentioned publications. It should also represent not only the latest developments of meat processing technology but also use modern publication techniques such as digital photography and computer-created charts and graphs in order to visually clarify and explain facts and procedures described in the text. The result is a comprehensive compendium on all important topics relevant to the small- to medium-size meat processing sector, with more than 400 colour photographs, drawings and graphs. It can be anticipated that this publication will be a useful guidebook not only for establish small business enterprises in this sector or are interested, from the meat processing industries in developing countries, but for all those who plan to training point of view, in this important part of food manufacture. This book is the product of some of the best poultry and food scientists in the world today.Its concept was born from the need for a good instructional textbook in the poultry processing and product quality courses taught by many of the contributors. The text is an instructional and not necessarily exhaustive review of the scientific literature in each of its component areas. In addition to its teaching use, this book will also be a useful information for academic researchers, industry personnel, and extension specialists/agents seeking further knowledge. Author is a active participants in the Multi-State Research Project, and the collaborative relationships fostered by this project have made this book possible. I thank the Scientists for their time and meaningful discussion,advise . I am also deeply indebted to Mr Sudhir Guptaji for his excellent technical and creative assistance, without which this book would not have been possible. Author

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